Muhammara (Hot Pepper Dip)

Source: Cooking the Middle Eastern Way by Christine Osborne

3 medium onions, finely chopped
1/2 cup plus 1 tablespoon olive oil
3/4 cup crushed walnuts
3/4 cup breadcrumbs blended with cold water to a pur e
2 tablespoons paprika (or 1 teaspoon chili powder for a very hot
    muhammar) or 1 small can hot pepper pur e
Pinch of ground cumin
Salt
1 tablespoon pine nuts sauteed in a little oil

Using a deep skillet, saut the onions gently in the oil until soft and golden. Add the walnuts, the breadcrumb puree, the pepper (chili or puree), the cumin and salt to taste. Continue to saute gently on a low heat until the ingredients are well blended - about 12 minutes. Remove from the heat, place in a bowl and garnish with pine nuts.

Muhammara is eaten as a dip with bread. It can also be used as a spicy dip with kebabs, grilled meats and fish. The Lebanese also eat it as a spread on toast.

Serves about 6.